The original intention was to serve lentil pancakes with the Bombay style cauliflower & potatoes. I failed miserably. The instructions included soaking lentils with rice overnight, draining and processing those, and then allowing the mixture to ferment for 24 hours. Needless to say, my mixture never came together. Instead of a paste I had a granular mess. I’m assuming it was because I used whole grain rice. Who knows?
Anyway… my disappointment turned to motivation to create some sort of bread for the meal. The pancakes would have included turmeric and cilantro. I decided to create my typical pizza/bread stick dough using those flavors and others. I’m estimating the measurements because it was one of those shake and dump types of experiments for me and my 2yo assistant. We really liked it and will do it again. It stretched really nicely into “na an” shaped flat breads. Yum.
- 1 cup warm water
- 2 tsp yeast
- 2 TB sugar or honey
- 2 cups unbleached white flour
- ½ cup spelt or whole wheat flour
- 2 tsp salt
- ¼ tsp turmeric
- ¼ tsp curry powder
- 1 TB cilantro paste or 2 TB fresh chopped cilantro
- 1 tsp alleppo pepper (or ¼ tsp red pepper flakes)
- 1 tsp chives
- 1 TB olive oil
- Add water, sugar, and yeast to mixing bowl. Stir to combine and dissolve. Add all other ingredients. Mix and knead with dough hook for 3-5 minutes. Allow to rise for at least an hour.
- Divide dough into 8 pieces. Stretch or roll each piece into pear shapes.
- Preheat oven to highest temperature (usually 550) along with pizza stone for at least 30 minutes.
- Place prepared dough onto pizza stone. (Probably only 4 will fit.) Bake for approximately 10 minutes until edges begin to slightly brown.
- Excess dough can be stored in ziploc bag or container in fridge or freezer.
Tags: bread, dough, flat bread, indian, recipe